2 large free range egg yolks

1 heaped teaspoon dijon mustard

400 ml organic extra virgin olive oil

1-2 tablespoons apple cider vinegar

juice of 1 small lemon

pinch of sea salt

In a high speed food processor using the whisk attachment whisk the egg yolks until smooth.  Add the mustard and continue to whisk.  Keeping the processor running, gradually add half of the oil, just a drizzle at a time to avoid the mixture separating.  Add in 1 tbsp vinega and and the mixture will start to get paler and become a little looser.  Continue to slowly add the remaining oil, lemon juice and salt.  Whisk for another minute until the blend is smooth and creamy. Store in an airtight container in the fridge.